Mrs Beetons Puddings and Desserts Revisited
Dampfnudeln or German Puddings
450g (1lb) Flour
110g (4oz) Butter
5 Eggs
2 small tbsp Yeast
2 tbsp Caster Sugar
Milk
Pinch Salt
Put the flour into a basin, make a hole in the centre, into which put the yeast and just over 150ml (¼ pint) of warm milk.
Mix into a batter with the middle of the flour and let the sponge rise in a warm temperature.
When sufficiently risen, mix in the eggs, butter, sugar and salt with a little more warm milk and knead well together with the hands, beating the dough until it is perfectly smooth and it drops from the fingers.
Then cover the basin with a cloth, put it in a warm place.
When the dough has risen, knead it into small balls.
Butter the bottom of a deep sauté pan, scatter with some sugar and add the dampfnudeln, but do not let them touch one another.
Pour over enough milk to cover them.
Put the lid on and let them rise to twice their original size over a very low heat.
Now place them in the oven for a few minutes, to acquire a nice brown colour.
Serve on a napkin, with custard sauce flavoured with vanilla, or a compôte of any fruit that may be preferred.
Time: 30 to 45 minutes for the sponge to rise. 10 to 15 minutes for the puddings to rise. 10 minutes to bake them in a brisk oven.
Sufficient for 10 or 12 dampfnudeln.
Seasonable at any time.
DAMPFNUDELN or GERMAN PUDDINGS
1280. INGREDIENTS - 1 lb. of flour, 1/4 lb. of butter, 5 eggs, 2 small tablespoonfuls of yeast, 2 tablespoonfuls of finely-pounded sugar, milk, a very little salt.
Mode - Put the flour into a basin, make a hole in the centre, into which put the yeast, and rather more than 1/4 pint of warm milk; make this into a batter with the middle of the flour, and let the sponge rise in a warm temperature. When sufficiently risen, mix the eggs, butter, sugar, and salt with a little more warm milk, and knead the whole well together with the hands, beating the dough until it is perfectly smooth, and it drops from the fingers. Then cover the basin with a cloth, put it in a warm place, and when the dough has nicely risen, knead it into small balls; butter the bottom of a deep sauté-pan, strew over some pounded sugar, and let the dampfnudeln be laid in, but do not let them touch one another; then pour over sufficient milk to cover them, put on the lid, and let them rise to twice their original size by the side of the fire. Now place them in the oven for a few minutes, to acquire a nice brown colour, and serve them on a napkin, with custard sauce flavoured with vanilla, or a compôte of any fruit that may be preferred.
Time - 1/2 to 3/4 hour for the sponge to rise; 10 to 15 minutes for the puddings to rise; 10 minutes to bake them in a brisk oven.
Sufficient for 10 or 12 dampfnudeln.
Seasonable at any time.
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